Cranberry Muffins recipe

18 servings

2 cups all-purpose flour

1 cup white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons orange zest

1 1/2 teaspoons ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 cup shortening

3/4 cup orange juice

1 teaspoon vanilla extract

2 eggs, beaten

1 1/2 cups chopped cranberries

1 1/2 cups chopped walnuts

1 (8 ounce) can whole cranberry sauce

2 tablespoons brown sugar, packed

1/4 cup margarine

Preheat oven to 350 degrees F (175 degrees C).

Spray or grease a 12 cup and 6 cup muffin tin.

Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.

Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts.

Pour into muffin cups and bake for 25 minutes or until brown.

Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine.

Cook until heated and smooth.

Remove from heat and serve as a spread for the muffins.